Both Michael and Matthew are constantly trying to bulk up and put on muscle mass for football. They need lots of lean proteins around during the week to make the multiple meals a day that they eat. This is a tender, moist, seasoned chicken breast recipe. I can cook 3-lb. batches in separate cycles without having to add additional chicken broth for successive rounds. I then store the chicken in two tubs in the fridge—one for Michael and one for Matthew.
I especially like this recipe because 1) it's unbelievably moist and juicy; and 2) it flavors the chicken without overpowering it. In other words, it has enough flavor to be delicious eating the chicken straight up on its own, or, you can use it in other recipes like quesadillas because the flavor isn't so strong that it competes or detracts from the other flavors going on in the dish you're making. Perfect.Adapted from The Modern Proper.
Enough chicken stock to rise to the bottom rung of the trivet insert (the exact amount varies depending on what size of Instant Pot you're using)
2-3 pounds boneless, skinless chicken breast
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Line an instant pot with the trivet insert. Pour the chicken stock into the base of the instant pot until it is just barely level with the bottom of the trivet.
Place the chicken into a large bowl (if using frozen chicken, make sure the breasts are separated). If it's fresh chicken, pat it dry with paper towels so that the seasoning will better adhere.
Pressure cook on high for 10 minutes (for fresh) or 15 minutes (for frozen). It will take about 10 minutes to come to pressure. When the cook time is finished, you can wait for the pressure to release naturally or carefully move the vent a little at a time for a quick release. Do a quick check to make sure the chicken’s internal temperature registers 165° on an instant read thermometer.
2-3 pounds boneless, skinless chicken breast
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Line an instant pot with the trivet insert. Pour the chicken stock into the base of the instant pot until it is just barely level with the bottom of the trivet.
Place the chicken into a large bowl (if using frozen chicken, make sure the breasts are separated). If it's fresh chicken, pat it dry with paper towels so that the seasoning will better adhere.
Sprinkle with the Italian seasoning, garlic powder, brown sugar, salt and pepper toss to coat.
Place the seasoned chicken into the instant pot (in a single layer), secure the lid and put the vent in the closed position.
Pressure cook on high for 10 minutes (for fresh) or 15 minutes (for frozen). It will take about 10 minutes to come to pressure. When the cook time is finished, you can wait for the pressure to release naturally or carefully move the vent a little at a time for a quick release. Do a quick check to make sure the chicken’s internal temperature registers 165° on an instant read thermometer.